This recipe is from the National Center for Home Food Preservation, and works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh apples.
Wash, remove stems, quarter and core fruit.
Cook slowly in cider and vinegar until soft.
Press fruit through a colander, food mill, or strainer.
Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart jars need not be presterilized. Adjust lids and process according to the table below.
|Style of Pack||0-1000 ft||1001-6000 ft||Above 6000 ft|
|Hot pack, half pints or pints||5 mins||10 mins||15 mins|
|Hot pack, quarts||10 mins||15 mins||20 mins|